BLUEBERRY GINGER MUFFINS
Steps:
- Preheat oven to 400 degrees.
- In large mixing bowl combine your dry ingredients: Flour, Oats, Baking Powder, Baking Soda, Salt, Sugar, and Candied Ginger. Mix well.
- In medium mixing bowl mix up your wet ingredients: Egg, Orange Juice, Melted Butter, Orange Zest, Milk, and Vanilla Paste.
- Stir wet ingredients into the dry and mix well.
- Fold in blueberries.
- Grease or place muffin papers in muffin tin.
- Scoop out batter evenly into tins, just below the top of the tin.
- Melt butter.
- Mix up flour, oats, sugar, and cinnamon.
- Pour butter over top and mix up with fork.
- Spoon streusel over the top of the muffin batter in the tins.
- Bake for 15-17 minutes until a toothpick comes out clean.
GINGER BLUEBERRY OATMEAL MUFFINS RECIPE
These blueberry muffins can be made with fresh or frozen blueberries. We throw sesame seeds into the batter, I know not everyone loves them, so feel free to leave them out. They do add a really nice nuttiness, though.
Provided by Adam and Joanne Gallagher
Time 35m
Yield Makes 12 muffins
Number Of Ingredients 15
Steps:
- Center a rack in the oven and heat to 400º F. Lightly oil (or spray with cooking spray) a standard 12-cup muffin tin or line with paper or foil baking cups.
- Make the oat flour by adding oats to the bowl of a food processor or into a blender. Pulse until the oats are finely ground. You should have a generous 1/2-cup of oat flour.
- Whisk oat flour, all-purpose flour, sesame seeds, baking powder and the salt together. In a separate bowl, whisk the sugar, oil, egg, ginger, vanilla and milk until well blended. Add the dry ingredients to the sugar mixture, in two batches, stirring between each addition. Carefully fold in blueberries.
- Divide the batter between muffin cups, filling 3/4 full. Bake until the muffins are light brown and spring back lightly when you press the middle, 15 to 18 minutes. Let the muffin tin cool on a rack for 5 minutes then transfer muffins from the tin to the rack.
- While the muffins are still slightly warm - after about 10 minutes of cooling - you can glaze them. Place a few paper towels underneath the cooling rack then make the glaze.
- In a small bowl, stir powdered sugar with milk and vanilla until smooth. Spoon the glaze over muffins, allowing it to drip down the sides - some of the glaze will drip all the way through the rack and onto the paper towels.
GINGER-BLUEBERRY MUFFINS
Fresh and ground ginger infuse these moist blueberry muffins with flavor.
Provided by BHG Test Kitchen
Time 50m
Number Of Ingredients 15
Steps:
- Arrange blueberries in a single layer in a 15x10x1-inch baking pan. Freeze for 30 minutes or until berries are firm.
- Preheat oven to 375 degrees F. Grease 24 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a large bowl combine cake flour, bread flour, baking powder, ginger, salt and baking soda; set aside. In a small bowl combine the honey, molasses and fresh ginger.
- In a large mixing bowl beat butter and brown sugar with an electric mixer on medium speed until light and fluffy. Add the eggs, one at time, beating after each addition just until combined. Add the honey mixture, beating on low speed until just combined. Alternately add the flour mixture and buttermilk, beating on low speed until just combined after each addition. Fold in blueberries.
- Spoon batter into prepared muffin cups, filling each two-thirds full. Bake for 15 to 17 minutes or until golden and a wooden toothpick inserted near the center comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm sprinkled with powdered sugar.
Nutrition Facts : Calories 167 kcal, Carbohydrate 27 g, Cholesterol 31 mg, Protein 2 g, SaturatedFat 3 g, Sodium 180 mg, Sugar 13 g, Fat 6 g, UnsaturatedFat 2 g
BLUEBERRY GINGERBREAD
Great tasting and a definite twist for gingerbread! Not overpowering. When storing, do not cover tightly, the top will become very moist instead of nice and crunchy. Serve plain or with a generous dollop of whipped cream.
Provided by JO IN ARLINGTON
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 11x7 inch baking dish.
- In a large bowl, mix together the oil, 1 cup sugar and molasses until well blended. Beat in the egg. In a separate bowl, stir together the flour, cinnamon, nutmeg, ginger, baking soda and salt. Remove 2 tablespoons of the flour mixture, and toss with blueberries to coat. Stir the remaining dry mixture into the wet ingredients alternately with the buttermilk, mixing after each addition. Carefully stir in blueberries. Pour the batter into the prepared pan, and sprinkle remaining white sugar over the top.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the center comes out clean.
Nutrition Facts : Calories 265.6 calories, Carbohydrate 41.4 g, Cholesterol 16.3 mg, Fat 10 g, Fiber 1 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 231.5 mg, Sugar 23.8 g
BREAKFAST BLUEBERRY CHEESECAKE MUFFINS
A very light cheesecake muffin with juicy blueberries that give the muffins a nice fruity flavor for breakfast or brunch.
Provided by Cheerios
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
- Stir flour, baking powder, and baking soda together in a bowl; set aside.
- Beat eggs with an electric mixer in a bowl on medium speed until light and frothy. Beat cream cheese in a large bowl with an electric mixer until fluffy. Add sugar and mix to form a smooth paste. Add beaten eggs and beat with an electric mixer until a smooth creamy batter forms, 4 to 5 minutes.
- Fold cream and blueberries into the batter and mix until just combined. Add flour mixture and fold in just until absorbed.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed and muffins are lightly browned, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 31.4 g, Cholesterol 65.1 mg, Fat 11.2 g, Fiber 0.7 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 204.8 mg, Sugar 18 g
BLUEBERRY-GINGER CORN MUFFINS
Love ginger. Love the combination of cornmeal and blueberries. Now I can have all three. This lighter version comes out to 2 points per serving. They are smallish by most standards but perfectly sized for WW folk.
Provided by justcallmetoni
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray.
- Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend.
- Mix wet ingredients (milk through egg) together in separate bowl.
- Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter.
- Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin.
- Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts : Calories 116, Fat 1.6, SaturatedFat 0.3, Cholesterol 15.7, Sodium 124.2, Carbohydrate 23.5, Fiber 1.5, Sugar 8.6, Protein 2.8
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